Anemia from a Nutritionist's Perspective
Mia Hoffmann
2026-03-23
7 min. read
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Exhaustion, lack of concentration, pain and dizziness, pale skin - these are the initial symptoms indicating anemia. This condition frequently occurs in children and young women and is also prevalent in pregnant women. There is also much discussion about anemia in individuals who follow a plant-based diet.
Anemia - definition and categories of anemia
Anemia, also known as anemia, is a decrease in hemoglobin (Hb) levels below normal and/or a reduction in erythrocytes (red blood cells) and hematocrit levels. Depending on the level of hemoglobin, the following types of anemia are distinguished: mild Hb 1012, 0 g/dl in women, 1013 g/dl in men, moderate 89, 9 g/dl, severe Hb 6, 57, 9 g/dl, life-threatening Hb less than 6, 5 g/dl. The main types of anemia are: iron deficiency anemia (also known as microcytic anemia) is the most common type of anemia, erythrocytes are very small and cannot transport oxygen, which is their most important function; anemia due to vitamin B12 and/or folic acid deficiency (also known as macrocytic or megaloblastic anemia) the number of erythrocytes in the blood is too low or the erythrocytes have an irregular shape. In addition to these, other types of anemia can also be distinguished, such as anemia caused by acute blood loss, hemolytic anemia, or aplastic anemia, which is associated with bone marrow insufficiency. Micro- and macrocytic anemias are, however, the most common.
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